Here's an ingredient list for y'all (dry ingredients) all purpose flour baking soda salt baking powder cinnamon All spice Ground ginger Nutmeg (Wet ingredients) Vegetable oil White sugar Brown sugar (light or dark optional) 2 large eggs Vanilla extract Pumpkin puree (make sure it's puree) Whole milk(almond milk, water. Take your pick basically) ♥️♥️♥️
Just made this!! Cant wait to try it. ☺ I've been craving pumpkin bread now and i refuse to buy one slice from starbucks when i can make a WHOLE loaf!! Thanks for the recipe and I'll call it a "special treat" for my children! 🥰
I made this last night OMG! Sooo good and moist ( last 15 min I put foil in above bread turn moist and full cooked ) I add walnut and almonds. I used pumpkin Spice and I add cardamom. Is perfect with coffee ☕️
I made this bread today.. it's so moist and so amazingly good.. Baked using wheat flour and instead of eggs added 1)4 cup yoghurt..thanks for wonderful recipes ..
Just follow him along in the video when making the pumpkin bread. I've made this so many times over the years and it comes out awesome every time. Me personally, I prefer to follow him in the video vs. following the written recipe, but that's just my own preference. If this is your first time making anything of his, trust me you won't be sorry! I've made so many of his recipes and they come out great! I met him during his cookbook signing tour and he's just as sweet in person as he is on his videos.
made 2 of these pumpkin loaves yesterday with my toddler. they have disappeared without a crumb left behind. the pickiest of men to feed LOVED this and want more. please do more thanksgiving/christmas recipes - need new ideas for sides this year!
Your recipe on here is completely different from the recipe you have linked for this video. The measurements are different, instead of allspice its cloves listed, and there are 2 ingredients (milk and brown sugar) missing from said linked recipe. Just baked it for the first time, and was quiet disappointed when it did not turn out like it did here. I have also noticed this sort of detail in a few other videos that you've posted in the past, where the recipe does not match the video that you've posted. Hopefully it can be remedied for the future? Obviously that sort of thing is probably easier said then done. I'm not sure how one would go about it, but hopefully maybe things could be resolved to where no one else makes the same mistake. Otherwise for the future, just not go to the linked website posted.
In the recipe link. Published: June 16, 2020. This video was posted September 2020. But on the website it states the recipe was Modified: Sep 15, 2023 by John Kanell. So maybe they just changed the recipe ❤️❤️❤️
I did the recipe by what was said in the video and it turned out fine, now he does SAY a different amount of milk than what they list in the captions, I just followed the captions and it turned out delicious.
I baked this today, added a bit of orange too. It's super good! I love it! Thank you! And for all the other recipes too! I made a bunch of them, pies too, delicious! I'm from Eastern Europe - Romania btw This is my favorite baking channel :)
This is my New Favorite Pumpkin Bread! Thank you, thank you, thank you!!! Made this last night as muffins to share with friends at work before Thanksgiving Break. They could not stop gushing about how moist it was. Usually the men just say "thank you," but they were so pleasantly surprised and talked about the flavor! So easy TOO! ;-)
This recipe is amazing ..I added nuts & topped with pumpkin seeds ..took the bread to an another level altogether .. Thank you for this easy & wonderful recipe
John! It’s so good!! ❤️ my parents loved it and they said it was addictive, and they aren’t wrong 🤤 So soft and moist, and just the right amount of sweetness. I added pecans and substituted the spices with a tbsp of “pumpkin pie” spice blend instead and it turned out wonderful. Thank you!!
Does anyone else sometimes just watch even though they don’t plan on ever making it, or aren’t even hungry, but just need the boost of pep to get them through the day.
I'm so stoked it's finally pumpkin season. Fall is literally my favorite time of the year. I'm waiting till I can get fresh pumpkin to make all my pumpkin treats!! 🖤🎃
@@janettmead2055 Same, but it hits different when it's actually here, plus you get fresh pumpkins to bake treats with. It's always tastes better with seasonal pumpkins.
@@marianmaijor16 I use sugar pumpkins they are naturally sweeter and best for baking. I bake it in the oven, scoop out the flesh and blend it in the food processor to make it creamy.
@@phantomx3.0 Sugar pumpkins? Never heard of those. Where do you buy such a pumpkin? I've never made anything using fresh pumpkin but your comment has me rethinking that... 😉
😊😊😊😊 just made this Omg !! the world's best ..moist delicate and very easy to make. slaughter with butter and melted in my chair with goodness in my heart..Tku for such a amazing bread ..
I just made this recipe. It could use maybe a little over 2/3 cup of white sugar. DO NOT add a full 15 oz can of pumpkin like I did. Try to add 300g, the amount specified in this recipe or else your bread will come out too soggy and mushy as mine did.
OMG 🤤🤤🤤 this was sooo 🔥!!! I only had 8×4 loaf pans and wanted to use a whole can of pumpkin so I wouldn't waste it. So I doubled the recipe and ended up with 3 beautiful, delicious, big, and fluffy loaves! Ready to share with the fam. Thank you!!
I made this wonderful recipe today, with the help of my daughter and nephew. I enjoyed it with a cup of tea. We enjoyed it so much, and we will be making it this coming Thanksgiving!
I'd just woken up when I got the notification and I thought it said Amazing Pumpkin Head 😭😭😭 I'm going to go sit in the corner and think about how I got to this point 😂😭
This is fantastic eaten along with a cup of hot coffee! Made this yesterday it gets even better tasting the second & third day, somehow spices bloom & grow even richer. I store it in a glass cake stand with a glass dome top to keep the bread moist.
Anyone else notice that the recipe on his website doesn't match the video? I forgot to add the milk, then looked at the online recipe. Now I'm not sure if I should do the 1/3 c milk, or add more oil (as the website says).
Whoa!!!! This is really really really tasty. I used the exact spices he suggests and it’s perfect. I made mine in 4 mini loafs so I could share. They baked in only 40 mins and are so good. This might be my favorite recipe from him and that’s really saying something.
I made this last night and it was delicious. I need to learn how to cut the parchment paper better in the pan as it looks like a child was trying to make a snow flake.
Cut parchment to the combined width of the loaf pan, spray with oil on the inside ends, this also helps the parchment stick to the pan long enough to put you batter into it. The parchment is then placed into the pan, it will now cover both sides and the bottom. When bread is cooked you can ease it away from the sides and then lift your loaf out! I use this technique for anything I use a loaf pan for, even meatloaf!
If you flour and butter, or line the bottom of the pan with parchment, leaving the sides untouched, the loaf will rise higher and you can run a knife around the edge if it sticks, although I find that it hardly ever does. You can also use powdered sugar in place of flour for coating the bottom of the pan. It makes the bottom, which will be the top if you plan to frost it, easier to frost.
I FINALLY made this last night and MY GOD... how absolutely delicious... moist and melt in your mouth and just so so so good!! Will be a go-to family recipe from now on! Thank you John for yet another hit!
Pre heat oven to 350 F Line with parchment paper a 9x5 baking pan In a large bowl add dry ingredients: 1 3/4 cups all purpose flour 1 tsp of baking soda 1/2 tsp of salt 1/2 tsp of baking powder 1 1/2 tsp of cinnamon 1/2 tsp of All spice 1/4 tsp ground ginger 1/4 tsp ground nutmeg ( grind it yourself, if possible or use store bought). Wisk all dry ingredients together well and sift. Set aside. Next prepare wet ingredients in Large separate bowl. 1/2 cup vegetable oil 2/3 cup of white sugar 1/2 cup of brown sugar 2 large ( room temp if possible ) eggs 1 tsp vanilla extract Wisk all ingredients well then Add 1 1/3 cup pumpkin purée ( not pumpkin pie mix). 1/4 cup of whole milk (or use which ever kind of milk you like). Add wet ingredients to dry ingredients. Whisk together, but DONT over mix. Then use a spatula to fold together and mix gently. Once done mixing add pumpkin bread mixture to the parchment lined bread pan. Place in a pre-heated oven at 350 F ( 177 C) for 60 min. The bread is ready when springy to the touch and when a wooden skewer is inserted and comes out clean. Let cool off, slice and enjoy. 😋🎃🍞
One my faves my mom started making in the late 70s with plump juicy raisins and walnuts or pecans. She’d make one “smooth” loaf for my siblings that didn’t like the mixins. I wish my fam liked it more to save me from eating the loaf myself lol.
I like your recipe. I did bake them but I can't find pumpkin puree here in Thailand. I steamed fresh pumpkin and used the blender to make pumpkin puree. The smell of all the spices smells amazing. Thank you for your recipe.
Hi! I just wanted to let you know that your recipes have been helping me go through bad times. I messed up a lot of things but I love doing it none the less. Thank you
This is close to my moms recipe. However we use 1/4 tsp of ground cloves and minus the ginger. I like to step it up a notch and I add my fresh pumpkin puree that I steam with sugar water (piloncillo) and cinnamon sticks that have steeped for 5 minutes. Then I take the sticks out and put them in the center of the pumpkin meat I cut up. I then puree and drain the water out from the puree and save that for when the recipe calls for water. My recipe calls for 2/3 of water so I use 1/3 of the pure water and I step it up more by adding 1/3 of spiced rum and I also add about 1cup of chopped pecan. I bake a bit longer to create a nice crunch top then I quickly add a soice rum glaze on top as well. Ooh Emm Gee! So bomb!💣
How does this recipe work with fresh ground hard red wheat? Thought it might enrich the flavors but wonder if adjustments need to be made to liquids? Thanks.
Made this and it came out amazing! You are such a talented baker, but what's even more impressive is how easy you make it to follow along and try new recipes. Natural born educator and baker! You've made me a life long fan!
Thank you for this amazing recipe! I made it twice in a week, that's how good it is. For those of you who prefer a more gentle sweetness, I cut the amount of sugar to 2/3 cup, and that was plenty sweet for us. I also added 1/2 cup of walnuts and 1/2 cup of currants. Perfection!
@@siyandakluft8254 I only used brown sugar, but it doesn't make any difference. You can use half white and half brown, and it will be just as good. Good luck!
I made this yesterday and it’s AMAZING! It came out super moist. I gave some to my grandma and she said it was the best pumpkin bread she’s ever had. I think next time I’ll just triple the spices 😆 Thank you for the tasty recipe!! 🥰
Love this recipe! Often make it in cupcake form. I do substitute 1/2 melted butter 1/2 oil. Like the rich taste of butter plus the moisture of the oil.
I made your recipe and it’s absolutely delicious!!! I have a crazy sweet tooth and I was not complaining about anything in this recipe. My kids and husband loved it. I made extra loaves and gave it to the teachers for the holidays and they all wrote me thank you notes saying how amazing it was 😀❤ thank you for sharing your expertise!!!
You actually started me using allspice and cardamom. I made your banana bread and it was so delicious and everyone loved it. Thanks for sharing John. 🙂❤
My local grocery stores have been all sold out of pumpkin purée so, I decided to just make it from scratch with a pumpkin and this recipe still turned out amazing. I have been using your recipes for over a year and you have never failed me.
I just realized why I like your videos so much ... other than the great recipes, of course. You don't have 5 minutes of bad music and video clips before you get into it. You just say hello and then start.
Hi John! Just wanted to let you know that I baked a few loaves of this pumpkin bread & they turned out fantastic (was a huge hit)! Thanks very much for sharing your recipe & for all that you do! ❤
I just made this with bc we had some bad bananas that needed to be used... completely forgot the banana and it turned out SOO good! If I had added crushed pumpkin seeds on the top I wouldn't have been able to tell the difference between this and Starbucks! ❤️And my parents agreed!
I have too many pumpkin bread recipes in my book and this one takes the cake! I made one loaf and 4 mini loaves over the weekend and it's all gone! Amazing 🤤🤤
Great recipe! Made one with some chocolate chips. Was a huge hit. Even my husband who does not like sweets loves it. Need additional 20 minutes to bake (high altitude).
I just made this right now and omg it is delicious! I am so happy with myself right now. It came out perfect! I usually mess things up when it comes to baking, but you make it so easy! Thank you!
I love this channel and appreciate how flexible many of these recipes are with substitutes. Sometimes I want something and just don't have all the ingredients so knowing all these potential subs are great and makes my life so much easier.
Oh my gosh! I was literally telling my Mom earlier I wanted to make this and then this comes up. I am so excited! Pumpkin bread is one of my absolute favorites and once pumpkin season come I am always super excited. Thanks for the great recipe! Can't wait to see what other fall foods you have coming! 😁🤗
Your recipes are amazing. Please help with these two questions: How can I make pumpkin puree? I live in the tropics. We have pumpkins but not all tinned stuff. Could we also have the measurements in metric? I and many other Europeans follow you and we use the metric system. Thanks Peace and love
Hi, fellow European here who also can't get canned pumpkin. I hope you figured it out since I'm replying a year later but I'm going to tell you just in case. It is advised to get sweet pumpkins not the ones intended for Jack o Lanterns. Cut it into wedges with the skin still on. Oil them and place them on a foil lined baking tray. Put them in a preheated oven at 200oC fan oven and cook for 40 min/ 45 min. Take out + leave to cool. The pumpkins should be very soft and the skin should easily peel off. Put the roasted pumpkin in a food processor and blend until smooth. (The pumpkin puree may be more watery than the canned stuff, if so, put cheese cloth in a sieve, pour the pumpkin puree in and leave for a while to drain the water until you get the desired consistency) Anddd Voilaaaa!! Hope this Helps!! :)
Hi John! 💙 Absolutely love this! My daughters 8 and 9 were able to make it so thank you so much for making it easy to follow! We love watching your videos and plan on making all your pumpkin recipes over the next few weeks. ☺
